Strawberry Espresso Cheesecake with Basbousa Crust

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Basbousa Crust

• 1 1/2 cups semolina flour
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, melted
• 1/2 cup sugar
• 1/2 cup plain Greek yogurt

Strawberry Filling

• 2 cups fresh strawberries, stemmed and sliced
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons water
• 8oz Norman's Kosher Cholov Yisroel Cream Cheese, softened

Espresso & Chocolate Topping

• 1/2 cup heavy cream
• 2 tablespoons brewed espresso
• 1/2 cup dark chocolate chips
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. Mix together the ingredients for the Basbousa crust until you have a crumbly mixture.
3. Press the crust mixture into the bottom of a 9-inch springform pan.
4. Bake in preheated oven for 15-20 minutes or until lightly golden.
5. To make the strawberry filling, mix together the strawberries, sugar, and cornstarch in a saucepan over medium heat. Stir constantly until thickened, then remove from heat and let cool.
6. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until soft then add the cooled strawberry mixture and stir until well combined.
7. Pour the strawberry filling over the cooled Basbousa crust and smooth over the top with a spatula.
8. In a small saucepan, bring the heavy cream and espresso to a simmer over low heat.
9. Remove from heat and add the dark chocolate chips. Stir until the chocolate has melted and the mixture is smooth then add the vanilla extract.
10. Pour the chocolate espresso topping over the cheesecake filling and use a spatula to spread evenly.
11. Place the cheesecake in the refrigerator and let it set for at least 2 hours before serving.
12. Once the cheesecake is set, remove from the fridge and gently remove the cheesecake from the springform pan.
13. Slice and serve.